Line Cook - The Lismore Hotel

Coury Hospitality; Lismore; On-site; EUR 42,000 - 62,000; Full time

Job summary

Coury Hospitality in Ireland is seeking an experienced Kitchen Lead to direct a station and support line cooks during service, ensuring dishes are prepared to Bacchus Kitchen & Bar standards with consistency and presentation.

You will assist with prep, ensure food safety, train new cooks, monitor ticket flow, and maintain high standards in a fast-paced, high-volume kitchen.

Qualifications

• Ability to run a Kitchen station and direct the activities of the Prep and Line Cooks.
• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Operate standard kitchen equipment (blender, slicer, grinder, chopper, mixer, oven, grill, steamers, fryers).
• Good reading and conversion skills.
• Ability to absorb and apply a large amount of information quickly.

Responsibilities

• Leads assigned station during service with precision and presentation to Bacchus standards.
• Supports the Sous Chef in prep planning, station organization, and service coordination.
• Directs line and prep cooks to maintain efficiency, cleanliness, and workflow.
• Preps, labels, stores, and rotates ingredients per standards and food safety.
• Oversees station setup and ensures proper breakdown and cleaning after service.
• Executes menu items using grilling, sautéing, roasting, frying, steaming, baking, and broiling.
• Maintains knowledge of menu, ingredients, allergens, and presentation standards.
• Monitors ticket flow and pace to ensure timely execution and quality.
• Ensures plates leaving the kitchen meet quality expectations.
• Communicates clearly with chefs, cooks, and FOH staff for smooth operations.

Skills

Kitchen leadership

Staff training

Food safety

Mise en place

Communication

Multi-tasking

Job description

• Leads assigned station during service while ensuring dishes are executed with precision, consistency, and proper presentation according to Bacchus Kitchen & Bar culinary standards.
• Supports the Sous Chef in daily kitchen operations including prep planning, station organization, and service coordination.
• Directs and assists line cooks and prep cooks during mise en place and service to maintain efficiency, cleanliness, and proper workflow.
• Ensures all ingredients are properly prepped, labeled, stored, and rotated according to kitchen standards and food safety requirements.
• Oversees station setup before service and ensures proper breakdown and cleaning procedures are completed after service.
• Executes menu items using proper cooking techniques including grilling, sautéing, roasting, frying, steaming, baking, and broiling.
• Maintains strong knowledge of the Bacchus Kitchen & Bar menu including ingredients, preparation methods, allergens, and presentation standards.
• Monitors ticket flow and maintain pace during service to ensure timely execution while upholding quality standards.
• Ensures all plates leaving the kitchen meet the restaurant’s presentation and quality expectations.
• Communicates clearly with chefs, cooks, and front-of-house staff to maintain smooth kitchen operations and guest satisfaction.
• Assists with training new cooks on recipes, station setup, kitchen standards, and proper cooking techniques.
• Maintains proper food temperatures, portioning, and holding procedures to ensure product quality and food safety compliance.
• Follows all sanitation, safety, and HACCP procedures including proper storage, labeling, and cross-contamination prevention.
• Maintains a clean and organized workstation throughout service and ensures all kitchen equipment and tools are properly used and maintained.
• Assists with monitoring food waste and supports efforts to maintain food cost control.
• Reports equipment issues, maintenance needs, or product shortages to culinary leadership.
• Works collaboratively with the culinary team to maintain a positive, professional, and high-performance kitchen environment.
• Demonstrates strong work ethic, reliability, and leadership while supporting the culinary team during high-volume service.
• Maintains a clean, professional appearance and arrives prepared and ready for each shift.
• Performs additional duties as assigned by the Sous Chef, Executive Chef, or culinary leadership team.

Responsibilities

• Leads assigned station during service while ensuring dishes are executed with precision, consistency, and proper presentation according to Bacchus Kitchen & Bar culinary standards.
• Supports the Sous Chef in daily kitchen operations including prep planning, station organization, and service coordination.
• Directs and assists line cooks and prep cooks during mise en place and service to maintain efficiency, cleanliness, and proper workflow.
• Ensures all ingredients are properly prepped, labeled, stored, and rotated according to kitchen standards and food safety requirements.
• Oversees station setup before service and ensures proper breakdown and cleaning procedures are completed after service.
• Executes menu items using proper cooking techniques including grilling, sautéing, roasting, frying, steaming, baking, and broiling.
• Maintains strong knowledge of the Bacchus Kitchen & Bar menu including ingredients, preparation methods, allergens, and presentation standards.
• Monitors ticket flow and maintain pace during service to ensure timely execution while upholding quality standards.
• Ensures all plates leaving the kitchen meet the restaurant’s presentation and quality expectations.
• Communicates clearly with chefs, cooks, and front-of-house staff to maintain smooth kitchen operations and guest satisfaction.
• Assists with training new cooks on recipes, station setup, kitchen standards, and proper cooking techniques.
• Maintains proper food temperatures, portioning, and holding procedures to ensure product quality and food safety compliance.
• Follows all sanitation, safety, and HACCP procedures including proper storage, labeling, and cross-contamination prevention.
• Maintains a clean and organized workstation throughout service and ensures all kitchen equipment and tools are properly used and maintained.
• Assists with monitoring food waste and supports efforts to maintain food cost control.
• Reports equipment issues, maintenance needs, or product shortages to culinary leadership.
• Works collaboratively with the culinary team to maintain a positive, professional, and high-performance kitchen environment.
• Demonstrates strong work ethic, reliability, and leadership while supporting the culinary team during high-volume service.
• Maintains a clean, professional appearance and arrives prepared and ready for each shift.
• Performs additional duties as assigned by the Sous Chef, Executive Chef, or culinary leadership team.

Knowledge, Skills And Abilities

• Ability to run a Kitchen station and direct the activities of the Prep and Line Cooks
• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
• Good reading and conversion skills.
• Ability to absorb a large amount of information in a short period of time.
• Ability to use good judgment, initiative and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Experience

• 3 years of previous restaurant experience. Fine Dining Kitchen or Luxury Hotel experience preferred.
• Previous experience in a lead or supervisor role preferred.

Physical Demands

• May risk burns and cuts.
• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walking for long periods of time (6 hours or greater).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.

Required Personal Protective Equipment

• Closed toe, non-canvas and non-skid soled shoes.